Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Slice the tops off each small sugar pumpkin and scoop out the seeds with a spoon.

In a medium skillet, heat over medium heat and add the ground sausage. Brown it for about 5-7 minutes until fully cooked.

In a large bowl, combine the cooked sausage with quinoa, diced onions, minced garlic, shredded cheese, and chopped herbs.

Spoon the savory filling mixture into each hollowed pumpkin, pressing down gently to compact the stuffing.

Place the stuffed pumpkins back on the prepared baking sheet and replace their tops. Bake for approximately 45 minutes.